Description
Spicy gochujang korean tofu delivers a fiery Korean culinary adventure with crispy exterior and silky interior. Robust chili paste and perfectly caramelized tofu create an irresistible dish you cannot resist exploring.
Ingredients
Scale
Protein:
- 1 block (16 ounces/454 grams) extra firm tofu
Coating:
- 1 tablespoon soy sauce or tamari
- 1 tablespoon cornstarch
- 3 tablespoons gluten-free breadcrumbs (can substitute regular breadcrumbs)
Sauce:
- ¼ cup (60 milliliters) low sodium soy sauce or tamari
- ¼ cup (60 milliliters) gochujang (red chili paste)
- 1 tablespoon tomato paste
- 2 tablespoons vegetable broth or water
- 3 tablespoons honey (substitute maple syrup for vegan)
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon fresh grated ginger
- 1 teaspoon cornstarch
- 1 teaspoon water
Instructions
- Carefully extract tofu from packaging, gently pressing out excess moisture using a clean kitchen towel to ensure optimal texture and crispiness.
- Slice tofu into uniform cubic segments, creating bite-sized pieces that will crisp evenly during roasting.
- Massage soy sauce into tofu cubes, allowing the liquid to slightly penetrate the surface for enhanced flavor absorption.
- Roll each tofu piece generously through cornstarch, creating a delicate powdery coating that will transform into a crisp exterior.
- Thoroughly coat the cornstarch-dusted cubes with breadcrumbs, ensuring complete and even coverage for maximum crunchiness.
- Arrange tofu cubes on a parchment-lined baking sheet, positioning them with strategic spacing to promote uniform browning and prevent moisture accumulation.
- Roast in a preheated oven, allowing the external layer to transform into a golden, crackling shell while maintaining a tender interior.
- Remove tofu from oven and permit brief resting to solidify the crisp texture.
- Meanwhile, prepare the gochujang-based sauce by combining ingredients in a small saucepan, whisking to create a harmonious blend of sweet, spicy, and tangy flavors.
- Incorporate cornstarch mixture into the sauce, gently heating until the consistency thickens and develops a glossy appearance.
- Delicately transfer roasted tofu into a mixing vessel, drizzling and tossing with sauce to achieve complete and elegant coating.
- Plate the glistening tofu cubes atop a bed of steamed rice, garnishing with freshly sliced cucumber, carrots, creamy avocado, and a sprinkle of nutty sesame seeds.
- Optionally complement with vibrant steamed broccoli for additional nutritional balance and visual appeal.
Notes
- Ensure tofu is thoroughly drained and pressed to achieve maximum crispiness and prevent soggy texture.
- Use cornstarch and breadcrumbs as key ingredients for creating a perfectly crunchy exterior that locks in flavor.
- Arrange tofu cubes with space between them on the baking sheet to guarantee even browning and consistent crispness.
- Allow sauce to simmer and thicken naturally, whisking continuously to prevent lumps and develop rich, deep flavors.
- Toss tofu gently in sauce to maintain crispy coating while adding a delicious gochujang kick.
- Customize serving options with various fresh vegetables and grains for a versatile and nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 0 mg